The Everything Pie Cookbook (41 page)

2 tablespoons unsalted butter

layer of aluminum foil and add pie weights or dry

10 ounces frozen chopped broccoli,

thawed

beans. Bake for 12 minutes, then remove the paper and

8 ounces button mushrooms, sliced

weights and bake for an additional 10 minutes, or until

3 eggs

the crust is golden brown all over. Remove from the

2 egg yolks

oven and set aside to cool.

1 cup half-and-half

½ teaspoon salt

3. In a medium skillet over medium heat, melt the butter

½ teaspoon fresh cracked pepper

until it foams. Add the broccoli and mushrooms and

1 cup grated Swiss cheese

cook until they are soft, about 8 minutes. Drain off any

liquid and allow to cool to room temperature.

Broccoli

4. In a medium bowl, whisk together the eggs and egg

Broccoli is a member of the cabbage fam-

yolks. Add the half-and-half, salt, and pepper and whisk

ily and is rich in vitamins and minerals. The

best way to cook broccoli to preserve its

until well combined.

health benefits is steaming. Broccoli is

shown to contain a number of cancer-

5. Spread the broccoli mixture and cheese evenly on the

fighting compounds, as well as being high

bottom of the crust. Carefully pour over the egg

in vitamin C and dietary fiber.

mixture.

6. Bake for 30 to 40 minutes, or until the filling is set and

starting to brown lightly on the top. Cool for 20 minutes

at room temperature before serving.

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Jalapeño and Roast Chicken Quiche

Fresh jalapeños add the best flavor to this pie. You can substitute

cooked turkey to this quiche, or even chopped ham.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

1 (9-inch) pastry crust, unbaked

2. Line the pie crust with parchment paper or a double

1 tablespoon butter

layer of aluminum foil and add pie weights or dry

½ medium onion, finely chopped

beans. Bake for 12 minutes, then remove the paper and

1 large jalapeño, seeded and minced

weights and bake for an additional 10 minutes, or until

2 cloves garlic, minced

½ teaspoon salt

the crust is golden brown all over. Remove from the

½ teaspoon chili powder

oven and set aside to cool.

¼ teaspoon smoked paprika

3. In a medium skillet over medium heat, melt the butter

½ teaspoon fresh cracked pepper

until it foams. Add the onion and jalapeño. Cook,

2 eggs

stirring occasionally, until they begin to soften, about 5

2 egg yolks

minutes.

1 cup half-and-half

1 cooked chicken breast, shredded

4. Add the garlic, salt, chili powder, paprika, and pepper

1 cup grated Monterey jack cheese

and cook until fragrant, about 1 minute. Remove from

the heat and allow to cool slightly.

5. In a medium bowl, whisk together the eggs and egg

yolks. Add the half-and-half and whisk until well

combined.

6. Spread the chicken, jalapeño mixture, and cheese

evenly on the bottom of the crust. Carefully pour over

the egg mixture.

7. Bake for 30 to 40 minutes, or until the filling is set and

starting to brown lightly on the top. Cool for 20 minutes

at room temperature before serving.

2 74

Chicken and Potato Quiche

Frozen hash browns make this quiche a snap to make, but you can use fresh grated potato if you prefer.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

1 (9-inch) pastry crust, unbaked

2. Line the pie crust with parchment paper or a double

1 chicken breast

layer of aluminum foil and add pie weights or dry

¾ teaspoon salt, divided

beans. Bake for 12 minutes, then remove the paper and

¼ teaspoon poultry seasoning

weights and bake for an additional 10 minutes, or until

¼ teaspoon smoked paprika

1 tablespoon butter

the crust is golden brown all over. Remove from the

1½ cups frozen hash brown potatoes,

oven and set aside to cool.

thawed

2 eggs

3. Season the chicken breast with ¼ teaspoon of the salt,

2 egg yolks

poultry seasoning, and smoked paprika. Bake for 25 to

1 cup half-and-half

30 minutes, or until the internal temperature reaches

½ teaspoon fresh cracked pepper

160°F and the meat is no longer pink. Rest for 10

1 cup grated Swiss cheese

minutes, then dice into ½-inch cubes. Set aside.

4. In a medium skillet over medium heat, melt the butter

Rotisserie Chicken

until it foams. Add the hash browns and cook, stirring

Most grocery stores offer fresh roasted

occasionally, until brown and crisp. Remove from the

chickens in their deli sections. These chick-

ens are seasoned and ready to use, which

heat and allow to cool slightly.

can be a great time-saver. Just remove the

chicken you need for the recipe. The rest

5. In a medium bowl, whisk together the eggs and egg

can be used for chicken salad or chicken

yolks. Add the half-and-half, the remaining salt, and

soup, or eaten as it is.

pepper. Whisk until well combined.

6. Spread the chicken, hash browns, and cheese evenly

on the bottom of the crust. Carefully pour over the egg

mixture.

7. Bake for 30 to 40 minutes, or until the filling is set and

starting to brown lightly on the top. Cool for 20 minutes

at room temperature before serving.

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Roasted Red Pepper and Mozzarella Quiche

Roasted red peppers add a lot of delicious flavor to this quiche. If you like, you

can use an Italian cheese blend in place of the shredded mozzarella.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

1 (9-inch) pastry crust, unbaked

2. Line the pie crust with parchment paper or a double

3 eggs

layer of aluminum foil and add pie weights or dry

1 egg yolk

beans. Bake for 12 minutes, then remove the paper and

½ cup half-and-half

weights and bake for an additional 10 minutes, or until

½ cup heavy cream

½ teaspoon salt

the crust is golden brown all over. Remove from the

½ teaspoon fresh cracked pepper

oven and set aside to cool.

2 roasted red peppers, chopped

3. In a medium bowl, whisk together the eggs and egg

1 cup fresh mozzarella cheese, cut into

¼-inch pieces

yolk. Add the half-and-half, cream, salt, and pepper and

¼ cup grated Parmesan cheese

whisk until well combined.

4. Spread the roasted red pepper, mozzarella, and

Parmesan cheese evenly on the bottom of the crust.

Carefully pour over the egg mixture.

5. Bake for 30 to 40 minutes, or until the filling is set and

starting to brown lightly on the top. Cool for 20 minutes

at room temperature before serving.

2 76

Crab Cake Quiche

This quiche has all the best flavors of crab cakes and is perfect with a cup of creamy chowder.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

1 (9-inch) pastry crust, unbaked

2. Line the pie crust with parchment paper or a double

1 tablespoon unsalted butter

layer of aluminum foil and add pie weights or dry

½ cup diced green bell pepper

beans. Bake for 12 minutes, then remove the paper and

½ cup diced onion

weights and bake for an additional 10 minutes, or until

1 clove garlic, minced

2 eggs

the crust is golden brown all over. Remove from the

2 egg yolks

oven and set aside to cool.

1 cup half-and-half

3. In a medium skillet over medium heat, melt the butter

1 teaspoon Old Bay seasoning

until it foams. Add the diced peppers and onions and

½ teaspoon salt

cook until tender, about 5 minutes. Add the garlic and

½ teaspoon fresh cracked pepper

cook until fragrant, about 30 seconds. Remove from the

4 ounces fresh lump crabmeat, picked

through and drained

heat and set aside to cool.

½ cup grated Parmesan cheese

4. In a medium bowl, whisk together the eggs and egg

½ cup grated Swiss cheese

yolks. Add the half-and-half, Old Bay, salt, and pepper

and whisk until well combined.

Crab or Krab?

If real crab is not available or too expen-

5. Spread the peppers and onions, crabmeat, and cheeses

sive, you have another option. Imitation

evenly on the bottom of the crust. Carefully pour over

crabmeat, or krab, is made of processed

white fish paste called surimi. While similar

the egg mixture.

in taste and texture to real crab, it is lower

in cholesterol, more affordable, and readily

6. Bake for 35 to 45 minutes, or until the filling is set and

available in most seafood markets.

starting to brown lightly on the top. Cool for 20 minutes

at room temperature before serving.

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Smoked Salmon Quiche

Smoked salmon makes this quiche rich and flavorful. If fresh herbs are

not available, feel free to use half as much of the dried kind.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

1 (9-inch) pastry crust, unbaked

2. Line the pie crust with parchment paper or a double

3 eggs

layer of aluminum foil and add pie weights or dry

1 egg yolk

beans. Bake for 12 minutes, then remove the paper and

½ cup half-and-half

weights and bake for an additional 10 minutes, or until

½ cup sour cream

2 tablespoons fresh chopped dill

the crust is golden brown all over. Remove from the

2 tablespoons fresh chopped chives

oven and set aside to cool.

½ teaspoon salt

3. In a medium bowl, whisk together the eggs and egg

½ teaspoon fresh cracked pepper

yolk. Add the half-and-half, sour cream, dill, chives, salt,

4 ounces cold smoked salmon, chopped

and pepper and whisk until well combined.

1 cup shredded Swiss cheese

4. Spread the smoked salmon and Swiss cheese evenly on

the bottom of the crust. Carefully pour over the egg

mixture.

5. Bake for 30 to 40 minutes, or until the filling is set and

starting to brown lightly on the top. Cool for 20 minutes

at room temperature before serving.

2 7 8

Ham, Leek, and Gruyère Quiche

This quiche has a mild, sophisticated flavor. For a special touch, use Serrano or Parma ham.

IngredIents  | ServeS 8

1. In a medium skillet over medium heat, melt the butter

2 tablespoons butter

until it foams. Add the leeks and sauté until softened,

2 leeks, white part only, cleaned and

about 5 minutes. Remove from the heat and allow to

chopped

cool.

1 (9-inch) pastry crust, unbaked

2 eggs

2. Heat the oven to 375°F.

2 egg yolks

3. Line the pie crust with parchment paper or a double

1 cup half-and-half

layer of aluminum foil and add pie weights or dry

Pinch fresh grated nutmeg

½ teaspoon salt

beans. Bake for 12 minutes, then remove the paper and

½ teaspoon fresh cracked pepper

weights and bake for an additional 10 minutes, or until

4 ounces thinly sliced smoked ham,

the crust is golden brown all over. Remove from the

chopped

oven and set aside to cool.

1 cup grated Gruyère cheese

4. In a medium bowl, whisk together the eggs and egg

yolks. Add the half-and-half, nutmeg, salt, and pepper

Cleaning Leeks

and whisk until well combined.

The easiest and most effective way to clean

the grit out of leeks is to slice them into

5. Spread the leeks, ham, and cheese evenly on the

rings and soak them in cold water. As they

soak, the grit will fall to the bottom of the

bottom of the crust. Carefully pour over the egg

bowl. Once soaked, give them a good rinse

mixture.

in cold water before using to wash away

any lingering dirt.

6. Bake for 30 to 40 minutes, or until the filling is set and

starting to brown lightly on the top. Cool for 20 minutes

at room temperature before serving.

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Spinach, Mushroom, and Swiss Quiche

Don’t throw away your mushrooms stems. Use them to make

some mushroom soup to go with this quiche!

IngredIents  | ServeS 8

1. In a medium skillet over medium heat, melt the butter

2 tablespoons butter

until it foams. Add the mushrooms and cook, stirring

1 pint shitaki or crimini mushrooms,

occasionally, until they are browned and softened,

stemmed and cut in half

about 5 minutes.

4 ounces frozen chopped spinach,

thawed and drained well

2. Add the spinach and onion and cook until the onions